Roasted Winter Vegetables With Bacon
Cut the butternut squash into smaller pieces.
1
Peel the parsnips.
2
Slice the parsnips on a bias into small pieces.
3
Peel the carrots.
4
Slice the carrots on a bias into small pieces.
5
Slice the brussel sprouts in half.
6
Slice the onion into thin slices.
7
Slice the leek in half and remove some of the green part. Slice in pieces.
8
Add the leeks to a bowl of cold water to clean. All the dirt and sand will sink to the bottom.
9
Toss the squash, carrots, parsnips, and brussel sprouts with oil, salt and pepper.
10
Add half the veggies to a baking dish. Spread out evenly.
11
Add other half to another baking sheet so the vegetables roast instead of steam. Roast 400F 20 min.
12
Add oil to a preheated pan over medium heat.
13
Add the onion and leeks to the pan.
14
Slowly cook for about 10 minutes to caramelize. Stirring frequently.
15
When veggies are done combine the pans. Add the caramelized leek and onion mixture.
16
Add the crispy chopped bacon and toss to combine. Serve.
17
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